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Preheat the Oven:
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Preheat your oven to 375°F (190°C).
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Prepare the Pie Crust:
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Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess crust and crimp the edges. Prick the bottom and sides with a fork to prevent bubbling.
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Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes. Remove the weights and parchment, and bake for another 5 minutes until lightly golden. Set aside.
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Sauté the Vegetables:
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In a large skillet, heat the olive oil over medium heat.
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Add the chopped onion and cook until translucent, about 5 minutes.
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Add the garlic and mushrooms and cook until the mushrooms are tender and any liquid has evaporated, about 5-7 minutes.
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Add the fresh spinach and cook until wilted. Remove from heat and let cool slightly.
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Prepare the Custard:
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In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using) until well combined.
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Assemble the Quiche:
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Spread the sautéed vegetables evenly over the bottom of the pre-baked pie crust.
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Sprinkle the shredded Swiss cheese evenly over the vegetables.
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Pour the egg and cream mixture over the cheese and vegetables, ensuring it is evenly distributed.
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Bake:
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Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.
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If the crust edges start to brown too quickly, cover them with foil or a pie shield.
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Serve:
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Allow the quiche to cool for about 10 minutes before slicing.
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Garnish with grated Parmesan cheese and chopped fresh parsley or chives, if desired.
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Serve warm or at room temperature.
